Ardbeg Distillery, Islay

The origins of Ardbeg (which in Gaelic means small headland) Distillery date as far back as 1794. John MacDougall established the present distillery on the south coast of Islay in 1815 and it was fully operational by 1817. The MacDougall family retained ownership until 1977 when Hiram Walker gained control.

However, with the majority of its output used in blending, Ardbeg struggled to remain viable during the economic downturn of the 1970s, resulting in it being run on a care and maintenance basis from 1983. The distillery closed in July 1996 only to reopen in 1997.

Ardbeg maintains the robust and earthy aromas associated with Islay malts. Described as having a hefty bite and a rich finish, flavours detected include peat-smoke, seaweed, sawdust and iodine.

Glenmorangie Plc bought the distillery in 1997. The new owners revived the tradition of producing a very peaty single malt. All the production is sold as single malt (which is rather unusual in the world of whisky). Ardbeg whisky is not used in blends, with may be one exception: Black Bottle which claims to contain whisky of each of the active distilleries on Islay.

A fine drop of Ardbeg bottled at cask strength. A marriage of Ardbeg from bourbon barrel and sherry butt which gives a sweet and smokey finish to this malt. Uigeadail is the loch from which all Ardbeg water flows.

Corryvreckan takes its name from the famous whirlpool that lies to the north of Islay, where only the bravest souls dare to venture. Swirling aromas and torrents of deep, peaty, peppery taste lurk beneath the surface of this beautifully balanced dram. On the nose it is heady, intense and powerful. With the first sniff, detect intense tarry notes, creosote and linseed oil, followed by waxy dark chocolate, warm blackcurrants and muscovado sugar aromas. The palate are deep, peppery and chewy, with pungent black tarry espresso coffee flavours that coat the mouth with rich melted dark fruits (blackcurrants, blueberries and cherries) and bitter almonds.